Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 2 cups fresh pineapple, diced
- 1 red bell pepper, diced
- ½ red onion, diced (plus extra for garnish)
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
- 3 cups cooked white rice
- ¼ teaspoon black pepper
- Lime wedges, for serving
Instructions
- Marinate the chicken by rubbing it with olive oil and jerk seasoning; let it sit for at least 30 minutes.
- Grill or cook the chicken in a skillet over medium-high heat for 6–8 minutes per side until fully cooked (internal temperature of 165°F).
- In a mixing bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt to make the salsa.
- Prepare rice according to package instructions.
- Assemble bowls by layering rice, sliced chicken, and pineapple salsa on top.
- Serve warm with optional toppings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 511
- Sugar: 9g
- Sodium: 645mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg